Mighty Mushroom Fry



Mushroom covered with just the right amount of spices and shallow fried on a griddle to crisp is the best!! Tender on the inside and crisp on the outside makes every bite just enjoyable. My hubby dear loves mushroom in its any form and any given variety!In my household everybody loves mushrooms and this was one of the easy ways to satisfy particularly my husband. Especially on those tiresome days fixing up some Mushroom fry, dal and rice can be so satisfying than any frozen or take out meals!! I can be proud about this recipe since I created this mushroom variety to please my hubby dear. I really didn’t have any more recipes than the usual konkani varieties like butti, ambat, panna upkari/saung and the north Indian types like the kadai mushroom etc.,
And to my pleasure everyone has loved this easy recipe! In addition to taste this is an ideal recipe with very little oil and you are guilt free of eating a deep fried snack.
So here come’s the Mighty Mushroom Fries from my kitchen to your’s…

Ingredients:

6 large white button mushrooms
Red chilli powder ½ to 1 tsp
Coriander-cumin powder ½ tsp
Salt to taste
3 to 4 tsp Oil for frying OR cooking spray.
Corn meal or sooji rava for breading about ¼ to ½ cups (I use corn meal and it really makes the fries crisper and well breaded)



Method:

1. Clean mushrooms with a damp cloth or paper towel. Slice them about 1 ½ mm thick. (I don’t wash mushrooms. Washing makes them too soggy and also it looses its natural flavor. If you intend to wash them, then use a paper towel or a cloth to pat dry)

2. In a wide mixing bowl add the sliced mushrooms and sprinkle salt and toss the mushrooms lightly till it’s completely coated with salt. Let it stand for about 15 to 30 minutes. (This helps the mushrooms to absorb all the salt and they release the water naturally. Don’t add water to mushrooms as they release water themselves.)

3. Now discard all the excess water released and add red chilli powder, dhania jeera powder and toss again lightly till the spices are coated well and again let it stand for about 10 minutes.

4. Heat a griddle, (I use a cast iron griddle, you can very well use a non-stick pan also.)Drizzle 2 tsp of oil/spray evenly the griddle and let it coat all through out the pan.

5.Bread the mushrooms evenly using corn meal or sooji rava which ever you have on hand and fry on a medium heat for about 2 to 3 minutes on each side or until done.
Over frying/cooking will make them rubbery and also loose its texture.
Serve on the side along with rice and dal or just as appetizer!



P.S:In the same way you can prepare potato fries and eggplant fries. In addition to the above ingredients I add asafoetida and the method is very much same, but only thing is I make a thick dry mixture of red chilli powder, coriander-cumin powder, salt and asafoetida with few drops of Luke warm water and coat this mixture to the vegetables and let it stand for about 15 to 30 minutes and follow the same step for frying. Potatoes and eggplant might take a minute or 2 extra on each side.

3 comments:

Anonymous said...

just now I prepared the same with portobello mushroom.My hubby loved it.Yummy go...

shilpa(Aayisrecipes) said...

We make this a little different. But we always made with the small mushrooms that we got during first rain in our native. Ohh how we used to wait for that season. I never thought we could make it with the big mushrooms too. Thanks a lot for posting this...I will post my mom's version sometime soon.

Anonymous said...

It was delicious. I never knew any recipe out of mushroom. My husband and myself just enjoyed a lot. Thankyou very much.